Chicken Pot Pie Lasagna
12 pieces uncooked lasagna noodles
1 lb. boneless, skinless chicken breasts, diced
3 C. sliced fresh mushrooms
1 C. thinly sliced carrots
1/2 C. sliced spring onions
1 C. frozen green peas, thawed and well drained
1 tsp. ground thyme
1/2 tsp. salt
1/2 C. all-purpose flour
3 1/2 C. skim milk
1/2 C. dry sherry
1/4 tsp. ground red pepper (cayenne)
1 (15 oz.) pkg. low-fat ricotta cheese
1 1/2 C. grated part-skim mozzarella cheese, divided
1/2 C. grated reduced-fat Swiss cheese
Prepare pasta according to package directions. Spray a Dutch oven or large
skillet with cooking spray; place over medium-high heat until hot. Add chicken
and sauté 4 minutes or until cooked through. Drain well and set aside.
Recoat Dutch oven with cooking spray and place over medium-high heat until hot.
Add mushrooms, carrots and onions; sauté 6 minutes. Set aside.
Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk
until blended; stir in sherry. Bring to a boil over medium heat and cook for 5
minutes or until thickened, stirring constantly. Stir in salt and red pepper.
Reserve one cup of sauce and set aside.
In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
Preheat oven to 350ºF. Spread 1 cup of the sauce over the bottom of a 13 x 9 x
2-inch pan. Arrange 4 pieces of the lasagna (3 length-wise, 1 width-wise) over
the sauce. Top with half of Ricotta cheese mixture, half of chicken mixture and
half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna.
Spread reserved 1 cup of sauce over the last complete layer of lasagna, being
sure to cover the lasagna completely.
Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2
cup Mozzarella cheese on top and bake an additional 5 minutes uncovered.
Re-cover and let stand 15 minutes before serving.
Yields 10 servings.
Source: National Pasta Association